I have been reading a lot about first wort hop additions, if you have never heard of it, it is adding half of your bittering in your first wort runnings before boil starts. It is supposed to give you a more rounded and complex hop bittering and flavor.

I add my flavouring hops at the beginning of the wort run off from my mash tun (first wort hop). You need to allow the bittering calculation as a 40min boil. Do not add any flavoring hops, as FWH will give you a nice round smooth flavour profile.
So add your flavoring hops at run off then add your bittering hops at the start of the boil and aroma hops at the end. Give it a go you will not be disappointed

I have never done the first wort hopping but it goes into the kettle with the first runnings.
That is the way I understand it from all of my readings.

What I do is as soon as I have 1-2 gallons in my pot I turn on the heat, and continue to add my sparge runnings as the beginings start to heat up.

From what Ray says it is what you would normally use for your flavor hops. Thats where I am a little confused. The literarture I can find talks about spilting up the bittering hops into either 50%, 75% or 100% in the first wort runnings (IN THE KETTLE), and then the rest if there is any at your normal bittering schedule.

I will try it and start to track my schedules and find out what I really like. Hope that this helps,

With First wort hopping all you have to do is throw in all you flavour hops into the kettle. With your first runoff from your mash tun let the hops soak in your kettle. This lets the hops soak in the kettle at the run off temperature. Do your sparging as normal but let the hops soak till at least half the kettle is full. Then start your boil as you are still sparging. All you have to do is make sure you allowed the flavour hops as a 40 min boil in your recipe calculations. As us Aussies say give it a go.